Combine Graham cracker crumb, sugar, margarine (melted). Press
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Make graham cracker crust and bake in a spring-form pan; cool crust.
Make jello according to directions on box.
Put whole strawberries on bottom of graham cracker crust until full.
Add liquid jello and chill.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
The Graham Cracker Crust:
Pour graham cracker crumbs into a medium bowl
se a store bought graham cracker crust.).
Combine softened cream
nch spring form pan.
Bake 325 degrees for 10 minutes
In a small bowl, combine ranch dressing mix, oil, dill and garlic powder. Mix well.
In large bowl, combine oyster crackers, cheese crackers and pretzels. Pour oil mixture over crackers and toss well until coated. Cover.
Toss mixture every 30 minutes for 2 hours. Store in air-tight container.
Mix pulp, sugar, peanuts and marshmallows.
Add graham cracker crumbs.
Shape into roll, adding more crumbs, if needed, to retain shape.
Chill thoroughly.
Serve with whipped cream.
Mix graham cracker crumbs, butter and cinnamon in a bowl. Press firmly into bottom and up sides of 8-inch pie plate. Refrigerate until firm.
For the filling, beat cream cheese until smooth. Add condensed milk, lemon peel and juice, and vanilla. Beat until creamy. Pour into crust.
Refrigerate overnight. Garnish with additional grated lemon and lime peel.
Heat milk and marshmallows in top of a double boiler.
Add Hershey bar and stir until melted and combined.
Allow to cool to room temperature.
Whip cream until stiff.
Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust.
Chill at least one hour or until firm.
Mix together the graham cracker crumbs, butter, and sugar. Press half of the mixture into a greased 8x8\" baking dish. Refrigerate for 1 hour.
Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1 1/2 cups milk and the instant pudding. Mix for 1-2 minutes or until smooth.
Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.
Cut into 9 squares to serve.
Mix all but crackers well.
Pour over crackers well.
Stir every 15 minutes for 1 hour.
No cooking.
Store in container for freshness.
Mix in shallow pan.
Drain on paper towels (this absorbs oil). No cooking needed.
Pour oil over oyster crackers in large bowl; mix well. Scatter dry salad dressing mix, dill weed, garlic powder and lemon pepper over crackers and mix well.
Mixture will look very oily. Let set.
Crackers will absorb all the oil.
Do not bake.
Store covered.
Keeps well.
In a fairly large bowl, mix all the spices with the oil. Add oyster crackers and stir well. Spread out in jelly roll or other large pan with sides. Bake at 250\u00b0 for 15 to 20 minutes, stirring a couple of times. Cool and eat.
Mix oil, dill, lemon pepper, garlic and Ranch dressing together.
Stir in oyster crackers.
Lay out on cookie sheet. Bake at 275\u00b0 for 20 minutes.
Melt margarine; mix with cracker crumbs.
Drain oysters through strainer; save juice.
Wash oysters.
Layer 1/3 crumbs in baking dish, then 1/3 oysters; alternate until all used but a few cracker crumbs.
Before using the last crackers, mix cream, juice and sauce together and pour over oysters.
Add rest of cracker crumbs.
Bake at 325\u00b0 for 40 minutes.